YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Grilled lemon-garlic chicken breast served over a bed of fluffy quinoa with tender roasted broccoli florets and a hint of charred goodness.
INGREDIENTS
4.5 oz Chicken Breast
1/2 cup Cooked Quinoa
1.5 cups Broccoli Florets
2 tsp Extra Virgin Olive Oil
1/4 tsp Garlic Powder
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil, a pinch of sea salt, and black pepper.
Spread the broccoli on the baking sheet and roast for 15 to 20 minutes until the edges are slightly browned.
Season the chicken breast with garlic powder, salt, pepper, and the remaining teaspoon of olive oil.
Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
While the chicken rests, warm the pre-cooked quinoa in a small saucepan or microwave until fluffy.
Slice the chicken into strips and serve over the quinoa alongside the roasted broccoli.
Finish the dish with a bright squeeze of fresh lemon juice over the chicken and vegetables.